Easy Veggie Tacos with Creamy Avocado-Cilantro Sauce - Eat Drink Better

Ingredients

• 2 tablespoons olive oil
• 1/2 cup thinly sliced onions
• 2 cups roughly chopped mushrooms
• 2 cups thinly sliced zucchini or other summer squash
• 1/2 cup diced sun-dried tomatoes, soaked for one hour
• 2 cups baby spinach or chopped kale
• 1 (4 ounce) can sliced black olives
• 6-8 organic corn tortillas
• 1 batch Creamy Avocado Cilantro Sauce (recipe below)
• 1 perfectly ripe avocado, peeled and pitted
• 1/2 cup minced cilantro
• juice of one lime
• salt, to taste
• cayenne, to taste (optional)